Recipe: Sukka Mutton

I came across this mutton recipe recently when a friend’s dad introduced it to us. I could see how deeply he’d fallen in love with it from just the way he talked about this simple Sukka Mutton. Almost like a poetic romance.
It’s always so refreshing to meet someone who feels so passionately about the food they cook. And this recipe particularly intrigued me for so many reasons. The first being, it’s pure simplicity, how can something cooked only in water result in pure indulgence, aromatic and ambrosial? And the second of course was born out of curiosity, to know why something this simple had entranced and charmed him to be this loved.
Although it’s not a laborious process at all, it does takes a while to make this. And while I was cooking the mutton all I could recollect from the instructions he’d so meticulously given was "make sure not a single drop of water remains in this"
You must give this recipe a shot if you’re a meat lover, the mutton in its simplest but most glorious form.
I’ve tweaked the recipe a little to my taste. If you do manage to not wipe the bowl clean and have some left, this mutton is perfect for wraps and sandwiches!

1. Heat a heavy bottomed pot. add 6 cups water and let it come to a boil.

2. Add 1/2 tbsp peppercorns, 2 dried red chillies, 2 green chillies, 7-8 garlic cloves, 1/2 inch ginger, 1 onion cut into large cubes, salt to taste.

3. Let the water boil for 5 minutes.

4. Add 500 gms mutton and let it boil on high heat for 8-10 minutes.

5. Put the lid and leave it on low flame.

6. Let it cook on low flame till all the water evaporates.

7. Once all the water is gone, cook for another 5 minutes. serve hot!!